A PEEBLES chef has developed a new fine dining menu inspired by local Scottish produce.

Ryan Hogg, head chef of TRYST at The Park Hotel has created his new five-course tasting menu to highlight local produce, as well as championing the principles of low food waste and whole product use.

Chef Ryan has held the role for three years, having built his craft at The Park's sister hotel, Peebles Hydro.

Ryan's menu sees him blend his passion for Scottish ingredients with influences from traditional Asian and Scandinavian flavours.

Border Telegraph: Lamb doughnutLamb doughnut (Image: Tigerbond)

He said: “When it comes to creating our five-course tasting menu, the best of Scottish produce always forms the basis of my dishes, combining classic flavour combinations, with a few modern twists and techniques, to create something truly special.

“This menu has been inspired by the finest Scottish products we have available, and as with all of my cooking, it embraces the principles of low wastage and whole product usage, and even weaves in some influences of Scandinavian and Asian cuisine.

“It’s a unique tasting menu, with each dish accompanied by an equally exciting wine pairing.

"We look forward to welcoming new and returning guests through the doors to enjoy the menu for themselves over the coming months.”

Ryan, who began his career with Crieff Hydro Hotels 21 years ago, spent months mastering the recipes for his new menu.

Border Telegraph: Sweet and sour codSweet and sour cod (Image: Tigerbond)

His unique creations include an indulgent lamb doughnut starter and Scottish seafood showcased with an Asian-inspired sweet and sour cod dish.

His beef and rabbit dishes are also showstoppers which blend classic combinations with a contemporary twist, and the natural flavours of the ingredients shine through.

For more information on TRYST's new tasting menu, or to book a table to experience Ryan's creations yourself, visit: www.parkpeebles.co.uk/eat-drink